INGREDIENTS

INSTRUCTIONS

FILLING
DOUGH
1.  To make the filling, heat the oil in a karahi(wok) over medium high
heat and add the cummin seeds. Let them sizzle for a few seconds.
2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the
turmeric and salt and, stirring occasionally, cook for 5 minutes.
3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower
the heat and cook a further 10 minutes until the potatoes are tender. Cool.
4. To make the dough, sieve together the flour and salt. Rub in the oil.
Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
5. Divide into 12 balls. Roll each ball into a round of about 15cm/6"
across. Cut in half.
6. Pick up one half, flatten it slightly and form a cone, sealing the
overlapping edge with a little water. Fill the cone with 1.5 tsp of the
filling and seal the top with a little water.
7. Make all the samosas in the same way.
8. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as
you can into the hot oil and fry until crisp and golden. Drain. Serve with
a chutney or your favourite chilli or tomato sauce.
Source: Mum
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "I. Chaudhary"
<imranc@onthenet.com.au> on Jul 7, 1997

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